How do you store the pickled aperitif eggs with festive toppings?

In the refrigerator: Pickled eggs: Store the pickled eggs for a maximum of 2 weeks in a sealed jar in the refrigerator. They will retain their flavor and texture and are ready to be served directly. Mustard caviar: This can be kept for up to 2 months in the refrigerator in a well-sealed jar. In the freezer: Pickled eggs: Freezing pickled eggs is not recommended, as the texture of the eggs changes and can become rubbery upon thawing. For the best flavor and texture, it is better to store them in the refrigerator. Mustard caviar: It is also better not to freeze this, as the seeds can lose their texture and flavor. Heating: Pickled eggs and the toppings are served cold, so heating is not necessary.

Pickled Aperitif Eggs with Festive Toppings

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20min + 12h resting for pickling

•

Easy

Make festive pickled aperitif eggs with colorful toppings! Easy to make, beautifully presented, and delicious in taste.

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Ingredients

What do you need?

Quantity: 6P

Pickled Eggs:
6 eggs
250 ml white vinegar
100 ml cider vinegar
2 tbsp sugar
½ tbsp salt
1 tsp dill seeds
1 raw red beet, sliced
1 red onion, sliced

Fresh Mustard Mayonnaise:
Fresh mayonnaise
1 tbsp coarse, old mustard

Toppings:
6 fillets of anchovies
6 radishes, thinly sliced

Mustard Caviar:
30 g yellow mustard seeds
50 g sugar
100 ml vinegar

6 eggs
250 ml white vinegar
100 ml cider vinegar
2 tbsp sugar
½ tbsp salt
1 tsp dill seeds
1 raw red beet, sliced
1 red onion, sliced

Fresh mayonnaise
1 tbsp coarse, old mustard

6 fillets of anchovies
6 radishes, thinly sliced

30 g yellow mustard seeds
50 g sugar
100 ml vinegar

Preparation method

How do you make this?

Cook and arrange eggs: cook the eggs for 6 minutes and then scare them in ice water. Peel the eggs and place them in a clean glass bowl.

Prepare brine: add dill seeds, beetroot and red onion to the cup with eggs.

Make brine: Mix the white vinegar, cider vinegar, sugar and salt in a pan and bring this mixture to the boil until the sugar and salt are dissolved. Pour the warm brine over the eggs in the cup until everything is completely covered. Close the cup well while it is still hot and let the eggs brin for at least 12 hours.

Mosterdkaviaar: Cook the mustard seeds three times in plenty of water and pour each time to reduce the bitterness. Then bring the vinegar and sugar to the boil and mix it with the drained mustard seeds. Store in a jar in the fridge; This remains good for more than 2 months.

Finish: halve the pickled eggs and place them on a plate. Put a small dot of mustard mayonnaise on every egg and finish with anchovies, radishes and possibly a sprig of rosemary for a festive look.

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Tips

For extra variation, use toppings such as smoked salmon, crème fraîche, or a thin slice of prosciutto. Add a pinch of pepper or a hint of lemon zest for extra freshness.

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